Chicken Broth Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Large cans Swanson's Chicken Broth 3 Cups Baby Carrots (about 16oz)4 Med. Stocks Celery1 cup Cabbage or Broccoli 1 clove Garlic Minced2 Tbsp. Dehydrated Onion Flakes1 Tsp. Basil1 /2Tsp. Oregano4oz No Yolk Broad Noodles
Pour broth into a 4 quart pan. Let it heat while you prepare the vegetables. Rinse carrots and cut into bite size pieces, then add to the broth. Next do the same with the celery and cabbage. Peal and mince garlic and add to the broth. Now add the onion and spices.
When the carrots are tender crisp add the noodles and cook about 10 mor min.Soup is ready to serve when the noodles are tender.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user .
When the carrots are tender crisp add the noodles and cook about 10 mor min.Soup is ready to serve when the noodles are tender.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 57.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 508.8 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
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